Name: Louisiana Crawfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 lb crawfish tails (fresh or frozen); ¼ cup unsalted butter; ¼ cup vegetable oil; 1 medium onion, finely chopped; 1 medium bell pepper, finely chopped; 2 stalks celery, finely chopped; 4 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 ½ tablespoons all-purpose flour; 2 teaspoons Cajun seasoning; 1 teaspoon smoked paprika; ½ teaspoon thyme; 1 bay leaf; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); 1 teaspoon hot sauce (optional, for extra heat); 1 tablespoon Worcestershire sauce (ensure it’s alcohol-free); 2 green onions, sliced (for garnish); Cooked white rice (for serving); Fresh parsley (for garnish, optional)

Description

Experience the vibrant flavors of Louisiana with this delightful Louisiana Crawfish Étouffée. This rich and savory dish showcases tender crawfish tails enveloped in a flavorful roux, served over fluffy white rice. Perfect for family gatherings or cozy dinners, this recipe captures the essence of Cajun cuisine with its bold spices and hearty ingredients.

Ingredients

Scale

1 lb crawfish tails (fresh or frozen)
¼ cup unsalted butter
¼ cup vegetable oil
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
2 stalks celery, finely chopped
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 ½ tablespoons all-purpose flour
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon thyme
1 bay leaf
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
1 teaspoon hot sauce (optional, for extra heat)
1 tablespoon Worcestershire sauce (ensure it’s alcohol-free)
2 green onions, sliced (for garnish)
Cooked white rice (for serving)
Fresh parsley (for garnish, optional)

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Instructions

In a large skillet or Dutch oven, heat butter and vegetable oil over medium heat. Whisk in flour to create a roux, stirring constantly for about 5-7 minutes until it turns light brown.
Add the chopped onion, bell pepper, and celery; cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute.
Gradually pour in chicken broth while stirring to combine with the roux. Add Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and pepper; bring to a simmer and let cook for 10-15 minutes until thickened.
Stir in crawfish tails and simmer for an additional 5-7 minutes until heated through. Add hot sauce if desired.
Serve generously over cooked white rice, garnished with sliced green onions and fresh parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: Cajun

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 12g
Cholesterol: 85mg